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gobi pakora recipe, how to make gobi pakoras or cauliflower fritters

by dassana amit updated November 25, 2013

gobi pakora, cauliflower pakora

gobi pakora or cauliflower fritters – one more pakora recipe for the monsoon time and more to come.

monsoon is one of the best time to enjoy fried food like pakoras, chole bhature, tikkis, chaat, samosa and so on. i know many folks don’t like fried foods. if you are calorie conscious or avoiding fried food, then the option is to bake the pakoras, which i have tried but not with successful results.

since monsoons are in full swing here, i am making a lot of fried snacks these days at home. its always better to enjoy the snacks made at home than to eat outside during monsoon season.

the basic technique of making veggie pakora is more or less the same. so almost the same procedure is used for aloo pakora, onion pakora or cabbage pakora and so on.

but in this recipe i have marinated the gobi before deep frying them. the idea came to me when i had made mushroom tikka with besan/gram flour where the mushrooms were marinated first and then grilled.

gobi pakora steps

here the gobi/cauliflower is marinated with the spices first and then dipped in the gram flour batter and fried. these gobi pakora are crisp in taste and should ideally be eaten hot. if you are having them as snacks then pair them with a cup of hot masala chai or coffee.

gobi pakoras can be served as a side dish or even as starters with tomato sauce or pudina chutney or coriander chutney. they can be had plain or with roti or even with bread. i served the gobi pakoras with dry pomegranate chutney and some rotis.

gobi pakora or cauliflower pakora

if you are looking for more pakora recipes then do check stuffed bread pakora, mix veg pakoras, palak pakoras and moong urad dal vada.

gobi pakora recipe details below:

gobi pakora or cauliflower pakora
 
Prep time
Cook time
Total time
 
gobi pakora – crisp fried marinated cauliflower fritters made with gram flour.
Author:
Recipe type: snack, appetizer
Cuisine: north indian
Serves: 3-4
Ingredients
main ingredients:
  • 1 medium sized cauliflower or gobi
  • 2 cups besan/gram flour
  • ½ tbsp ginger-garlic paste
  • ½ tsp carom seeds/ajwain
  • ½ tsp red chili powder
  • ¼ tsp garam masala powder
  • a pinch of asafoetida powder
  • a pinch of turmeric powder or haldi
  • a pinch of baking soda or baking powder (optional)
  • water – add as required to make a thick flowing batter
  • oil for deep frying or shallow frying the pakoras
  • rock salt or regular salt as required
for garnish and flavoring:
  • 1 tsp chaat masala to sprinkle from above
  • ½ tsp lemon jucice to be sprinkled (optional)
  • 1 or 2 tbsp chopped coriander leaves for garnish
Instructions
  1. boil enough water with salt.
  2. break or chop the cauliflower in medium sized florets.
  3. rinse them well and add them to the boiling water.
  4. switch off the flame and let the cauliflower florets be immersed in the water for 10-12 minutes.
  5. drain and then marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. mix very well and keep aside for 8-10 minutes.
  6. in another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
  7. heat oil in a kadai or deep fryer.
  8. take each marinated cauliflower and dip in the batter.
  9. coat each floret with the batter and add these in the medium hot oil.
  10. fry till the pakoras are crisp and golden evenly.
  11. drain on paper towels.
  12. serve the gobi pakora hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves.
Notes
another way to make these gobi pakoras is without marinating them. just mix everything except the cauliflower and prepare the batter. dip the gobi florets into the spiced batter and fry the gobi pakoras.

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{ 5 comments… read them below or add one }

Little Cooking Tips July 9, 2013 1

What a great idea to have cauliflower!
We usually bake them or just boil them and have them as a side dish here in Greece.
Your recipe is a fresh idea for us, thank you!!!

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Helene D'souza July 6, 2013 2

I ll always prefer making my own pakora, samosa etc at home. Don’t want to risk to get sick and anyway it’s all wet and humid outside and homemade makes the house smell to pleasant. =) Looking very tempting Dassana!

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aparna July 6, 2013 3

kebab chutney must be awesome ! i liked the pictures which cut the florets in to two :) good click !

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Hari Chandana July 6, 2013 4

They look so delicious and tempting.. perfect for this rainy season :)

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Asmita July 6, 2013 5

I love these pakoras during the monsoons especially. It’s comfort food with a hot cup of “chai”. Your pakoras are making my mouth water.

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